So I got a bug in my butt to start baking, and I received a brand new cookbook for Christmas (well, I received an Amazon GC, which I then used to buy myself a cookbook).
It turns out… I CAN bake. These came out alright.
I was pretty amazed anyway.
BF thought they were OK, but he ate them days after they were fresh, so that probably affected the outcome…
I enjoyed mine toasted with a smear of butter on the inside.
Nice crumb, good flavor.
I guess they were healthy, but they didn’t taste it, so that’s good…
Since I made no modifications to the recipe, I don’t feel comfortable posting it, but a quick Google search turned up its existence on the web here. It was pretty simple to make – the only two things I had to pick up were whole wheat flour and ground cinnamon; I especially love that they use raisin bran cereal, which I always have at home – and I will definitely make these again. Yum!
Do you have any easy muffin recipes to share? I’d love to try my hand at it! Thanks!
Ryan @ Ryan's Baking Blog says
nice job on the muffins, they look delicious! I’m craving a buttered muffin now…
Feisty Foodie says
Thanks Ryan! I’m really trying hard to get the hang of this ‘baking’ thing… it’s such a different animal from cooking.
Hungry says
You have been baking a whole lot. Once you get a stand up mixer, it’ll be even easier!
Here’s a recipe for banana muffins: http://tasty-eating.blogspot.com/2009/10/banana-muffins.html
Feisty Foodie says
Thanks Hungry! I won’t be getting a stand mixer though 😛 I guess I never told you that I owned one, never used it, and gave it away to a darling friend of mine? No space and no desire for one 🙂
T.C. says
Please make banana walnut muffins and send them my way. Gracias. 😛
Chrissie says
The muffins look very nice, but this is a new development! What happened to the Blind Baker? I enjoyed her articles so much and hope she’ll be back.
Feisty Foodie says
Hi Chrissie! I almost want to feel insulted, like, what, my baking post is *that* bad?! In any case, Blind Baker (whose posts are normally Wednesdays at 2:15p, EST) is currently on vacation. She’ll be back before you know it! Cheers!
MLC says
Your posting made me want to try this easy recipe since I had all the ingredients and I was stuck in the house in the storm yesterday anyway. I enjoyed them but was wondering if anyone knew if using light brown sugar instead of dark brown makes any difference? I liked them and felt like I was eating something “healthy”. Thanks for the tip.
Feisty Foodie says
Glad you liked them – they’re so easy and the ingredients really are mostly what you’d have on hand already anyway, making them even easier.
As far as I know, the difference between dark and light brown sugar is the molasses taste. In dark brown, it’s more pronounced, almost caramel-y and ‘burnt’ tasting, giving it a nice depth of flavor for some baked goods. Light brown will still give you the molasses, but I’m under the impression that it’s slightly more muted, which can be preferable depending on your taste and what you’re using it for. Hope that helps 🙂 and thansk for the feedback!